Spicy Noodle Salad

Photo: Spicy Noodle Salad
This mid-week go-to meal is a variation of the Spicy Noodle Salad found in our salad bars.
4 servings
  • Gluten-free or wheat linguine noodle (227g box) cooked
  • 1 red bell pepper, chopped
  • 1 can corn kernels, drained
  • ½ bunch green onions, sliced


  • ½ Tablespoon coconut aminos or Braggs’ liquid aminos
  • 1 Tablespoon sesame oil
  • 1 Tablespoon coconut nectar or maple syrup
  • 1-inch piece fresh ginger, peeled and minced
  • ¼ - ½ teaspoon cayenne pepper (more if necessary)
  1. Cook the noodles according to package directions (usually just boiling for a few minutes). Drain well.
  2. Puree dressing ingredients in a food processor or blender. You can also whisk if you don’t mind the ginger being a little more chunky.
  3. Toss noodles and vegetables together with enough dressing to generously coat everything. Serve cold!